Sausage and Caramelized Cipollini Pizza Arancini

By Erika on November 18th, 2012 / / No Comments

Yield: Serves 4-6

Sausage and Caramelized Cipollini Pizza Arancini

Sausage and Caramelized Cipollini Pizza Arancini


  • 1 tablespoon butter
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup dry cup wine
  • 1 1/2 cups chicken stock, HOT
  • 1 – 1 1/2 cups water, HOT
  • 1/2 cup grated Parmigiano-Reggiano
  • salt and white pepper to taste

For Filling:

  • 8 ounces fresh mozzarella, shredded
  • 1/2 pound sausage, broken up and browned over medium heat
  • 3 cipollini onions, sliced
  • 1 teaspoon butter or olive oil

Dredging station (in 2 separate dishes):

  • 2 eggs, beaten
  • 2 cups panko bread crumbs
  • oil for frying

For Dipping:

  • Pizza sauce (jarred or homemade)


  1. In sauté pan or skillet, heat butter over medium heat and sauté shallots until they begin to turn translucent. Add garlic and sauté about 2 minutes longer, being careful not to burn garlic. Add Arborio and toss until coated with the mixture. Deglaze with white wine and stir until it’s absorbed. Pour stock and water to same pan, and start adding liquid about 3/4 cup at a time and stir until it’s absorbed. Repeat until all stock is added. Risotto should be slightly al dente’, and NOT be mushy. Season to taste with salt and pepper. Cover and let cool for about 15 minutes in the refrigerator.
  2. While risotto is cooling, heat oil to 350-375 degrees in a fryer or pan deep enough to hold the arancini.
  3. Heat butter or oil in skillet over medium heat. Add cipollini onions and sauté until onions are nice and caramelized (about 4 minutes). Set aside.
  4. Heat oven to 375 degrees. Remove risotto from refrigerator and make into 1- 1/2″ balls. With your thumb, press a nice big pocket in the risotto so it almost looks like a catcher’s mitt. Place a layer of cheese, onions then cover again with cheese. Put enough risotto over the cheese to form a ball.
  5. Dip arancini in egg, then in roll panko bread crumbs. Repeat until all balls are finished. Place arancini in hot oil for about 2 minutes, until golden brown. Drain on paper towel until all arancini are finished. When finished frying all arancini, place on baking sheet and put in oven for about 5-7 minutes so the cheese can melt. Remove from oven and serve with pizza sauce.

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